QUINOA WITH ROASTED GARLIC, TOMATOES, AND SPINACH
"Quinoa contains more protein than any other grain. The tiny, beige-colored seeds have a nice crunch. It's cooked and eaten like rice and other grains. Be sure to give it a good rinse before cooking, or it may have a bitter taste." -Mary Ellen Smith, Doylestown, Pa.
Provided by MamaJ
Categories < 4 Hours
Time 2h
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°.
- 2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
- 3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.
Nutrition Facts : Calories 134.3, Fat 5.2, SaturatedFat 0.9, Cholesterol 1.4, Sodium 175.4, Carbohydrate 17.4, Fiber 1.9, Sugar 0.6, Protein 4.4
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